Rabbit Heart Pie
4 servings
120 minutes
Rabbit heart pie is a rare and refined dish of Russian cuisine that combines sophistication with the warmth of homemade baking. Its origins trace back to rural traditions where every part of the animal was valued. The tender, crumbly dough with a hint of parmesan harmoniously complements the juicy filling of rabbit hearts stewed in cream with onions and bacon. The flavor of this pie is rich, soft, and slightly spicy thanks to pink pepper. This dish is suitable for special occasions when you want to surprise guests with an unconventional treat. It is served hot with herbs and a glass of white wine, enhancing its delicate meat notes. Rabbit heart pie is a true gastronomic discovery for connoisseurs of unusual flavors.
1
Mix butter with flour and egg yolks, add pepper and grated parmesan.
- Butter: 200 g
- Wheat flour: 200 g
- Egg yolk: 2 pieces
- Pink peppercorns: 1 piece
- Grated Parmesan cheese: 50 g
2
Knead the dough and put it in the refrigerator for an hour.
3
Cut the bacon.
- Bacon: 50 g
4
Fry it in a dry pan, add onion.
- Bacon: 50 g
- Leek (white part): 50 g
5
Lay out the hearts, salt them, and add a little sugar.
- Rabbit heart: 300 g
- Salt: to taste
- Sugar: to taste
6
Pour in the cream and cook until thickened.
- Single cream 10% fat: 200 ml
7
Fill out the form with the test and poke it with a fork.
8
Place in a preheated oven at 180 degrees for 4 minutes.
9
Then add the filling and bake for 10 minutes until golden brown.
